Can putting a disinfectant stick in the refrigerator prolong the shelf life of food?

The temperature in the refrigerator is low, but some bacteria will breed at this temperature, if you want to prolong the shelf life of food, you have to kill these bacteria, and the elimination stick has a good bactericidal effect, active oxygen sterilization, so of course you can extend the shelf life of food, and 0 consumables, easy to use, save money and worry.

This can't.

Those things are actually put to reduce the odor of the refrigerator, and to put it bluntly, they are odor absorbents. It's not useful for keeping fresh.

It will have no effect on the shelf life of food.

Is it okay to put a disinfectant stick in the refrigerator.

The shelf life of food is limited, and nothing can extend the shelf life of food, and even if the food is extended, it is not so fresh, and the food must be fresh to eat.

Haven't heard of this. Probably not. Lollipops are just sugars with some additives. It does not have the function of prolonging the freshness of other foods. It's better to eat the food while it's fresh.

The anti-consumer stick only absorbs the taste in the refrigerator and cannot prolong the shelf life of the food.

Under normal circumstances, the freezer should be set to adjust at about minus 18 degrees, and the refrigerator should be adjusted at about 5 degrees. If the temperature is too high, it will speed up the spoilage of food. For example, the storage temperature of yogurt is required to be between 2-6 degrees, if the temperature is too high, it will accelerate the deterioration of yogurt, and the probiotics in it will disappear.

6 Ways to Extend the Shelf Life of Your Food:

The first trick: high barrier packaging bags.

What is High Barrier? It is that the packaging bag has excellent insulation performance against oxygen, water vapor, ultraviolet rays and other external factors that may affect the quality of food. If your product packaging uses a bag with high barrier properties, the shelf life of the product can be greatly extended;

The second trick: oxygen absorber.

Oxygen absorber is a kind of packaging commonly used in food packaging, the principle is to use the substance in the oxygen absorber to react with the oxygen in the packaging bag, consume oxygen, thereby inhibiting the growth of bacteria on food. Oxygen absorbers are often used in combination with high-barrier packaging bags, and are commonly found in the packaging of Mid-Autumn Festival mooncakes;

The third trick: food preservatives.

Food preservatives are additives that can prevent spoilage caused by microorganisms and extend the shelf life of food. Because it also has the effect of preventing the growth of microorganisms and causing food poisoning, it is also known as antimicrobial. Its main role is to inhibit the reproduction of microorganisms in food.

There are 30 kinds of preservatives used in China, such as benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, calcium propionate, etc.; However, food preservatives involve food safety issues, and food manufacturers should be cautious in using them;

The fourth trick: low temperature refrigeration.

The principle of low-temperature refrigeration is to use the low-temperature environment to reduce the activity of bacteria, thereby inhibiting their growth and reproduction; In actual food preservation, it is often refrigerated at a temperature of about 0 or a little higher. At such temperatures, it is not possible to completely inhibit the growth of microorganisms, but it is possible to keep the food in its original state for a long time. Because it is economically viable, refrigeration is an excellent preservation method for certain types of food.

The fifth trick: inflatable packaging.

Inflatable packaging is commonly found in the packaging of puffed foods such as potato chips and fries, as well as foods such as cakes. Nitrogen or carbon dioxide is generally used as the filling gas. The principle is that by filling the bag with nitrogen and carbon dioxide, the oxygen content can be reduced to zero, thereby inhibiting the growth and reproduction of bacteria.

Another function of inflatable packaging is to allow the packaging bag to be inflated to protect the fragile packaging (such as potato chips, French fries, etc.);

The sixth trick: external sterilization.

There are two main ways of external sterilization: ultraviolet sterilization and high-temperature cooking sterilization. Any organism is afraid of ultraviolet rays and high temperatures, strong ultraviolet radiation or ultra-high temperature environment can effectively kill the bacteria in the bag; However, it should be noted that ultraviolet sterilization requires the packaging bag to have good light transmittance; The high-temperature cooking sterilization requires the packaging bag to have the performance of high-temperature cooking.

By lowering the temperature of the refrigerator, you can extend the shelf life of your food. Summer 2 to 3 Winter 5 to 6. Because the low temperature can extend the shelf life of food.

The food can also be kept fresh without the use of the anti-elimination stick. Just keep the temperature under control. Pretty good too.

In the past, I was busy, and I had to go to a far away place to buy groceries, so I bought things for a week at a time, and most of the things I got back were stored in the refrigerator to keep them fresh.

For example, tofu can be stored in the refrigerator for two days at most, so I steam the tofu in the pot for 20 minutes, cool it, cut it into small pieces and put it in the freezer, and part of it is packed in a plastic bag and put it in the refrigerator.

I took the green leafy vegetables I bought, removed the rotten leaves, yellow leaves, dried the water on the leaves, put them in plastic bags and put them in the refrigerator, and ate them as they pleased.

I cut the big meat I bought back into small pieces and froze it, and when I made it, I ate as much as I took out and froze it in the morning, just like the meat I just bought.

I put the fruits I bought, don't wash them, put them in plastic bags and put them in the refrigerator to refrigerate, and take them out and wash them again when I eat them every day, which is also very fresh.

The steamed buns you steam at home, steam a big pot at a time, cool down, put them in the freezer, and when you eat them, you can take them out and heat them in the pot for 20 minutes, which is exactly the same as the freshly steamed buns.

Ways to extend the shelf life of food in the refrigerator: (You can do without using a sanitizer stick).

1. Do not put any items on the top of the refrigerator.

The top of the refrigerator is a large heat dissipation area, and a large part of the heat is emitted from the top, and if food is placed on top of the refrigerator, the heat emitted by the refrigerator will drive the growth of microorganisms in the food. Over time, food products have spoiled before the end of their shelf life. Placing small kitchen appliances such as induction cookers and stewed soup cookers on the top of the refrigerator not only hinders the heat dissipation of the refrigerator, but also increases the load-bearing pressure on the top of the refrigerator.

2. Eggs should not be placed at the door of the refrigerator.

A common mistake is to place eggs, milk or other dairy products in the refrigerator door, which is also incorrect. We often open the refrigerator to put things and take things, and the refrigerator door is the most susceptible to temperature, dairy products are more sensitive to temperature, so this kind of food should be placed in the refrigerator, not on the refrigerator door. Therefore, food that is not sensitive to temperature changes should be placed in the refrigerator door, such as seasonings, drinks, etc., of course, if the seasoning has been opened, it is best to eat it as soon as possible.

3. The upper and lower floors of the refrigerator room are placed exquisitely.

The cold room can be divided into upper and lower levels. The temperature of the upper layer is the most stable, and you can put leftovers, fruits or some instant foods after eating in the upper position. While the lower temperature is the lowest, it is a good place to refrigerate raw meat, seafood, vegetables, and dairy products, as the low temperature can inhibit the growth of microorganisms.

However, it should be noted that raw meat and seafood should be cleaned first, and then packed in a crisper box and then put in the refrigerator, which is to remove the blood and water on the surface, etc., and packed in a crisper box can prevent the spread of bacteria and avoid cross-infection and cross-smelling.

4. Starchy foods are best placed in the freezer.

In fact, whether it is steamed bread or cakes, the raw materials are mainly starch, which will dry and harden after a period of time, which is the process of "starch aging and regeneration", which will not only occur at room temperature, but also occur faster in the refrigerator. Therefore, the best storage place for starchy food is the freezer, and the method of freezing can prevent all kinds of starchy foods from drying out and becoming hard, but the moisture inside the refrigerator will be reduced during the refrigeration process, so it is recommended that you eat starchy foods as soon as possible.

The refrigerator can maintain the freshness of food, in fact, it is achieved from five aspects: temperature, humidity, airflow, ventilation and antibacterial. In general, it is actually to keep food cold, high humidity and sterile. Ji Wei said.

Depending on the food, we need to achieve different environmental conditions, and we need to put it in different zones when using it.

Do you know these refrigerator preservation techniques.

Ji Wei said that in recent years, in addition to the optimization of space design and capacity volume, refrigerators have also shown innovation in technologies such as preservation and intelligence, from "return to preservation" to "intelligent explosion", each innovation can be regarded as a redefinition of the entire industry.

At present, there are roughly five common preservation technologies for refrigerators on the market, namely zero-degree preservation technology, VC preservation technology, vacuum preservation technology, light wave preservation technology and silver ion antibacterial preservation technology.

Zero-degree preservation technology.

It is understood that food generally does not freeze at 0, and a large amount of food nutrition will be lost after freezing, so the food should be kept in a very close but not less than 0 "fresh" state, but at this time, the bacterial reproduction of food spoilage has been inhibited to the greatest extent, which is the reason why zero degrees can be kept fresh.

Set up a relatively stable, independent, airtight, very close to 0, but not less than 0 fresh-keeping room for the refrigerator, and ensure that the fresh-keeping room has a certain humidity, so as to achieve the effect of freshness, so it is called zero-degree preservation. ”

VC preservation technology.

Fruits and vegetables release ethylene gas that ripens and accelerates decay due to respiration. Refrigerators with VC preservation technology will have a built-in VC fresh-keeping device, which can continuously release VC-induced freshness factors, converting them into carbon dioxide and water, which can continuously supply the moisture needed by fruits and vegetables.

In addition, VC preservation factor can inhibit the acidification reaction of fruits and vegetables, reduce the loss of nutrients, and maintain the freshness of fruits and vegetables for a long time.

Vacuum preservation technology.

This technology allows food to be stored in a low-oxygen container close to a vacuum, which can effectively inhibit the reproduction of aerobic bacteria, delay the oxidation of food, and achieve the preservation effect.

Refrigeration only lowers the temperature, not freshness.

Refrigeration is not the same as freshness! The key to the growth of microorganisms is mainly air, temperature and time, 20-50 °C is the extremely dangerous temperature zone for most bacteria that cause food poisoning and multiply in large numbers, so it is best to buy fresh food within 2 to 4 hours by cooling or heating to leave the dangerous temperature zone. Although many bacteria multiply slowly below 10°C and stop multiplying at minus 15°C in the freezer, some bacteria can grow at low temperatures, and if the refrigerator temperature is not properly managed, the food will still become moldy and spoiled after being left in the refrigerator for a long time, and even cause food poisoning.

4 tips for freshness to meet the needs of food storage, preservation and storage.

1.Set the appropriate temperature, freezer about -18; The temperature of the refrigerator should be between 0-5.

2.The refrigerator should not be too full, seven points full is the limit, otherwise it will affect the preservation effect. After the ingredients are bought home, they are first cleaned, sorted and packaged, and the cooked food is placed on the upper layer of the refrigerator, and the raw food is put down on the lower layer to avoid the blood and water flowing out of the raw food to contaminate the cooked food.

3.The refrigerator can be cleaned with baking soda once a week to remove mold and dirt.

4.The use of vacuum preservation tools will not let the nutrients of food be lost, and can inhibit the growth of various germs, and can meet the needs of storage ingredients, food preservation and storage at the same time.